olive oil Archives

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Anchovy recipes

Brussels sprouts, anchovy and Parmesan salad

30 minutes

Chicken recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Cake recipes

Lemon-and-lavender sponge with lemongrass-raspberry custard

55 minutes

Anchovy recipes

Beef ravioli with chilli, kale and anchovy

15 minutes

Sandwich recipes

Caesar Sandwich

Slow roasted Greek-style lamb

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3.5 hours

Ingredients

1x 2.2 kg free-range leg of lamb
1 head of garlic, halved horizontally
2 t dried oregano
sea salt and freshly ground black pepper, to taste
olive oil, for moistening
6 sprigs fresh oregano
1 kg medium Mediterranean potatoes, scrubbed and sliced horizontally
1 cup lamb or chicken stock
1 lemon, juiced
100 g feta, crumbled

Method

1. Rub the lamb all over with the cut side of the garlic. Rub the dried oregano all over the lamb, then season and moisten with olive oil. Set aside.

2. Line a roasting pan large enough to fit the lamb snugly with 2 large overlapping sheets of baking paper. Add a few sprigs fresh oregano. Add the potatoes and season lightly. Place the garlic halves on top of the lamb and moisten with lemon juice. Place the lamb in the roasting pan, then pour over the stock and wrap in the paper.

3. Roast at 160°C for 3 hours, or until the lamb and potatoes are tender. Unwrap and add the feta, then roast for a further 20 minutes, or until the lamb is meltingly tender and a good colour.

4. Slice the lamb thickly or pull apart into chunks. Spoon the pan juices over the lamb and potatoes. Serve with the roast garlic.

Cook's note: Only 20 minutes, then the lamb takes care of itself. I like a simple slaw on the side: shredded baby cabbage, lightly dressed with lemon juice and olive oil. But you may prefer a crisp lettuce salad with olives, cucumber and tomato.

Find more lamb recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

Chicken medallions with brinjal sauce

Cauliflower-and-pine nut salad

Brussels sprouts, anchovy and Parmesan salad

Siba’s bongo chicken

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Lemon-and-lavender sponge with lemongrass-raspberry custard

Beef ravioli with chilli, kale and anchovy

Caesar Sandwich

Exotic tomato and ricotta open puff tart

Saturday-night Thai red beef curry

Slow roasted Greek-style lamb

Slow roasted Greek-style lamb

Ingredients

Method